Junior Sous Chef

Raffles İstanbul Zorlu Center

·To be responsible for monitoring food quality and consistency such to ensure that the

food presented to our guest is of the highest quality standard

·To supervise and monitor outlet/kitchen operations, working with yield testing,

product identification and that the proper rotation and labelling is followed

accordingly to written guidelines for food produce specification

·To be responsible for daily monitoring of the dry and general stores, to sure that all

perishable produce delivered to the hotel follow the written guidelines for product

specification. To give special attention to all imported products/seasonal products

·To conduct / participate weekly kitchen walk-through and ensure that the kitchen

sanitation and Engineering maintenance and standards are met

·To supervise the work of the colleagues and viewed as approachable, fair when

dealing with all the Chefs on all culinary matters at all times

·To be able to perform hands on as and when required to demonstrate a variety of

international cuisine through food tasting

·To enforce the high standard of hygiene and sanitation in all food-related outlets,

along with monitoring all job description guideline

·To consistently monitor through daily spot checks all food items being ordered

within outlets. To ensure minimal wastage and proper product utilization is carried

out at all times

·To coordinate all function with the Executive Chef, Catering Sales Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity

·To ensure that no unauthorized personal enters the kitchen at anytime and that those who enter follow the guideline set forth by the occupational health department

·To ensure that all equipment is stored in it’s designated place and is done in the most hygienic manner

·To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensure complete utilization of all items made with the minimal wastage as possible

·To liaise with the Chief Steward to ensure the highest standard of kitchen cleanliness is maintained, to seek feedback from all areas regarding the weekly walk-through and follow up closely to ensure that items are addressed in a timely and prompt manner

·To assist when asked by the Executive Chef office to work in various other outlets such as banquets and the production kitchen, during hours other then the scheduled operating hours of business

·To ensure smooth and effective communication among the kitchens and with other departments

·To work closely with receiving and storeroom. To make sure that received goods are of

the standard quality and according to hotel’s specifications

·To constantly be alert on freshness, presentations and temperature of food served

·To supervise food tasting sessions

·Oral and written fluency in English

·Minimum 5 - 7 years of experience in the culinary field depending on position

·Good culinary knowledge

·Culinary related certificates

Apprenticeship or any other culinary certificate/diploma preferred